Caper
The range of condiments from Ishka Farms has been developed with the primary aim of introducing the flavours of Capers in an easy to use format for customers. Over the years, we have garnered a lot of support for our agricultural enterprise, and the most frequently asked question has been on how our Capers could best be enjoyed. We have shared recipes and tips; however, the first lockdown caused by the pandemic was the perfect opportunity for us to collaborate with Chef Divesh Aswani and work on a collection of caper based condiments for fuss-free everyday use. His familiarity with Capers during his culinary training and experience in Australia, coupled with his respect for the produce from our farm, made for a perfect springboard for this collection of condiments. To start with, we have versatile, ready to use sauces, a finishing salt as well as a dry spiced caper rub that’s perfect for marination. Our focus has been to develop delicious, shelf-stable condiments without adding preservatives that also do not require refrigeration until opened. We have made these condiments a part of our home pantry in the course of the past year and used them in a variety of foods. We will share recipes that we have enjoyed the most with these versatile pantry must-haves that have transformed our farm’s produce into familiar yet special ready-to-use condiments.
Whipped Ricotta with Capers
Ingredients & Quantity
- Bloom Ishka farm’s Capers, Green Peppercorn and Caper leaves in Olive oil; drain and set aside.
- In the same oil blister cherry tomato.
- Whip Ricotta and keep chilled (you can swap the Ricotta out with hung curd).
Taco
Ingredients & Quantity
Guacamole
- 2 large ripe avocados
- ¼ onion, finely chopped
- 1 garlic clove, finely grated
- 1 fresh lime juice
- 2 tablespoon capers, minced
- ¼ cup chopped cilantro
- Salt to taste
Tortillas
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1.5 tsp baking powder
- 3 tbsp vegetable oil
- 3/4 cup plus 1 tbsp warm water
Prawn filling
- 500 grams shrimp, peeled and deveined, tails removed
- 1 tablespoon lime juice
- Salt to taste
- 2 teaspoons paprika powder PUT A BRACKET ALONG THESE THREE ITEMS AND WRITE – ALTERNATIVELY USE THE CAPER BERBERE
- 2 teaspoons cumin powder
- 1/4 teaspoon cayenne pepper
Taco toppings
- 1 onion diced
- 2 tomato diced
- Capers or caper berries
- Cilantro
- Sour cream
- Grated cheese
Basil Hummus
Ingredients & Quantity
Prep time: 10 hours
Cook time: 10 minutes
Serves: 2
- 1 Cup boiled chickpeas
- 1/2 Cup Basil Leaves
- Juice of 1 lime
- 4-5 cloves of garlic
- Ishka Farms Sea Salt (to taste)
- 1 tbsp Tahina
- 3/4 cup aquafaba
For topping:
- 1 tbsp olive oil
- 1 tsp zattar
- 2-3 Cherry Tomatoes
- 2-3 Capers
- 1 tsp pinenuts
- 1 tsp Chickpeas
Date, Caper and Dill Relish
Ingredients & Quantity
- Ishka Capers in Sea Salt
- Dill
- Dates – deseeded
Watermelon Salad
Ingredients & Quantity
- Watermelon
- Basil leaves
- Capers
- Olives
- Pickled onions
- Microgreens
- Pumpkin seeds
For the dressing:
- Olive oil
- White wine vinegar
- Sea salt
CAPER SALSA Verde
Ingredients & Quantity
- 3 tablespoons Ishka Farms Caper in Sea salt
- 1/2 cup packed fresh flat-leafed parsley leaves
- 1/3 cup extra-virgin olive oil
- 2 tablespoons chopped shallot
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chopped garlic
- 1 tablespoon red-wine vinegar
ARTICHOKES AND CAPER
Ingredients & Quantity
- Artichokes
- Butter
- Ishka Farms Capers and sliced garlic
CAPER VINAIGRETTE
Ingredients & Quantity
- Caper brine
- Dijon mustard
- Crushed Black Pepper
- Olive oil
HUMMUS with Capers
Ingredients & Quantity
- 1 Cup boiled chickpeas
- Juice of 1 lime
- 5 cloves of garlic
- Ishka Farms Sea Salt (to taste)
- 1 tbsp Tahina
- 3/4 cup water reserved from the cooking of the chickpeas
To temper
- 1 tbsp olive oil
- 1 tbs drained Ishka Farms Capers
- 1 tsp Ishka farms Caper Berbere / Chilli Flakes
Panzanella with Capers
Ingredients & Quantity
- 1 red onion thinly sliced
- 2 red bell pepper
- 1 cup cherry tomatoes / sungold tomatoes
- 1 persian cucumber
- 250g stale sourdough bread
- 200g bocconcini
- Bunch of fresh basil to garnish
For the dressing
- 6 tbsp extra v olive oil
- 4 tbsp white wine vinegar
- 1 clove garlic crushed /minced
- 2 anchovies finely chopped
- 3 tbsp Ishka Farms Capers
Egg Salad Sando with Capers
Ingredients & Quantity
- 2 slices toasted sourdough
- 4 boiled eggs
- 5 tbsp Kewpie Mayo (or mayo of choice)
- 2 tbsp Ishka Farms Capers
- –1/2 tsp yellow mustard (try the Ishka Farms Caperberry Mustard)
- Black Pepper – to taste
- Sea salt – to taste
- Quick pickled red onion (optional)
- Fresh dill fronds + nigella seeds to garnish
Salmon & Caper
Ingredients & Quantity
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Salsa Verde Recipe
Ingredients & Quantity
A version of Salsa Verde, a fragrant, punchy sauce made of herbs and capers, is found in many different cuisines across Europe. It is perfect spooned over roasted beetroot or pumpkin, used as a garnish to top soups, or stirred through little potatoes to make a tangy potato salad. If you are no-veg, it is the perfect sauce for grilled fish or lamb. It takes very little time to make and can then be stored in a jar to add vibrancy to any dish. Capers are an amazing ingredient- they are salty and tangy, and interesting.
Ingredients:
- 2 cupped handfuls of fresh mint (leaves picked, thick stems removed
- 2 cupped handfuls of fresh parsley
- 2 cupped handfuls of fresh basil
- 2 cupped handfuls of fresh dill
- 6 tablespoons capers (around 90g)- I recommend using Indian-grown capers from Ishka Farm
- 1 tablespoon caper brine (the liquid that the capers are stored in the jar)
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- 4 cloves fresh garlic (peeled)
- Salt and pepper
